First, let me start by saying that I don’t consider myself to be an awesome cook. I mean, I have a few go-to meals that I think are delicious and require a little bit of throwing together. But if you asked me who’s the better cook between Jesse and I, I would vote for him 8 days a week. He has the patience of a saint, which I do not. He’s also watched a lot (all) of Good Eats and America’s Test Kitchen, so he knows a lot about food technique. I’m more of a Top Chef kinda gal. I watch for the entertainment and to drool over the dishes, not to actually learn how to cook.

That being said, I am SO thankful to have a husband who is creative and awesome at cooking, and I have been able to (reluctantly) step out of my comfort zone to try to come up with new ideas, and improve on dishes that we’ve done in the past. That isn’t to say that we are always successful when we try to spice something up, we’ve had our flops. Which is why sometimes, I tell Jesse “if it’s already good, don’t f*#% with it!”. So I was a taaad bit skeptical when we found a recipe for buffalo ranch stuffed peppers and decided to make it something completely different than what it was supposed to be, because we were missing about 80% of the ingredients that it called for. Whoops. I do have to give credit to Kelly at Primally Inspired for the original recipe inspiration though because…

OH. MY. GOD. Did this turn out awesome!!